Description
I - a young housewife, independent living outside the parental home start recently... And now this year I came up with the idea of starting preparations for the winter. With my mother we often did harvesting (cucumbers-tomatoes, compotes, jams), but to do I was hesitant. And recently I've gained in the garden of apricots, nowhere to put them. Dared by itself - to make jam. Everyone has their own recipe, but this recipe I liked its twist - adds almonds. If you love innovation, look.
Ingredients
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Apricot
1.2 kg
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Sugar
800 g
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Almonds
4 Tbsp
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Lemon juice
1 Tbsp
Cooking
Apricots wash, cut in halves, remove the seeds. Cover with sugar and sprinkle with lemon juice. Stir, leave overnight in cool place to release the juice. But you can skip this step and immediately begin to jam.
On the morning of the juice stands out. A pot is put on fire and cook first on high heat until the sugar dissolves, and then reduce the heat and simmer on low heat for about an hour. Stir occasionally and watch that the fruit does not burn.
Syrup will thicken slightly, turn off the heat and set aside pan. When the jam cools, it will thicken even more.
After some time, again put the saucepan on the fire, bring to boil, cook for 5 minutes. At this time, sterilize the jars. I put the bars on a pot of boiling water on her - bottles and wait 5 minutes. Ready.
Also dry the almonds, spread it on a baking sheet in the oven to Browning.
Stir the hot jam and almonds.
Still hot put the jam into sterilized jars. Close the lid (I took a plain screwed cap). And immediately turn upside down. Thus formed something like a vacuum, and the jam will be stand for a long time and not spoil, even if we don't do the seaming.
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